Affiliation:
1. Instituto de Agroquı́mica y Tecnologı́a de Alimentos (CSIC), 46100 Burjassot, Valencia, Spain
Abstract
ABSTRACT
The effects of myoglobin on exopeptidases of
Lactobacillus sake
were determined. Inhibition of the aminopeptidases increased as the myoglobin concentration increased; aminopeptidase 3 was the most affected (90% inhibition). Aminopeptidases 1, 2, and 4 showed similar inhibition levels (around 60%). Myoglobin did not affect tripeptidase activity. Thus, myoglobin could limit amino acid generation in meat systems.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
6 articles.
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